Saturday, May 05, 2007

Pineapple Upside Down Cake, literally

Purchasing food is hard. Estimating how much produce we would need is
really painful. Some weeks we ran out of lettuce, some weeks we end up
with tons of tomatoes. Of course tomatoes turn into a juicy salsa and
this week we had so many pineapples, they turned into marmalade as
well as a delicious sugar-free pineapple upside down cake!

The recipe for the cake is simple but the secret is super sweet
pineapples. We found a new local farm that have these super delicious,
sweet pineapples and they deliver weekly. Sweet deal!

Quick reminder, highly recommend to taste your batter first and adjust
sweetness with agave, honey or brown sugar if you like!

Heat the oven to 350 degrees.

Mix together:

2 1/2 wholewheat flour
1 cup coconut
1 cup chopped walnuts (or other nuts)
3 cups of crushed pineapple
1 teaspoon salt
1 cup oil
1 cup rolled oats
1 tablespoon cinnamon

4-5 slices of pineapple (1/2 inch each), chunky centers removed and
filled with cranberries or blackberries.

Saute these sliced pineapples with 1 tablespoon of brown sugar and
place on the bottom of a 9 inch round pan.

Pour the cake mixture on top and bake in the oven for 40 minutes.

Turn it upside down once cooled and enjoy!

We made two of these and one of them fell upside down in the vitrina.
It was hilarious. We had to make it a sample and it was gone in 30
minutes. So, the recipe is a keeper!

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